Preparation method of Japanese-flavor sweet potato fried chicken

Abstract

The invention discloses a preparation method of Japanese-flavor sweet potato fried chicken. The preparation method of the Japanese-flavor sweet potato fried chicken comprises the following steps: adding chicken into a tumbling machine, adding sweet potato paste when the tumbling machine rotates, then pouring seasoning liquid, tumbling for 45-55 minutes until the seasoning liquid is absorbed completely, taking out the marinated drumsticks, adding slurry the weight of which is 15% of the weight of the drumsticks, stirring uniformly, putting on a conveying belt of a powder coating machine so that the drumsticks are coated with a layer of uniform coating powder, then frying by a frying machine, finally carrying out a quick-freezing technology, and packaging to obtain cooked products. According to the preparation method of the Japanese-flavor sweet potato fried chicken, the sweet potato paste containing a great amount of coarse fibers is added into the tumbling machine and is tumbled together with the high-protein and low-fat chicken blocks, so that the chicken blocks are uniformly coated with the sweet potato paste, the quality of chicken is increased, and the novel chicken conditioning variety with fresh and sweet potato flavor and the Japanese flavor is produced; the product has the special efficacy of nutrition matching and nutrition complementation; the interior of the prepared product is fresh, tender and juicy and the exterior of the prepared product is crisp and fragrant, and the mouthfeel of the fried product is increased via the novel technology of tumbling, slurry adding and powder coating.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a method for preparing Japanese-style sweet potato fried chicken nuggets. Background technique [0002] Sweet potato is rich in starch, dietary fiber, carotene and other more than 10 kinds of trace elements. It has high nutritional value and is called the most balanced health food by nutritionists. At the same time, sweet potato is a good low-fat and low-calorie food. It can effectively prevent sugar from turning into fat, which is conducive to modern health preservation; chicken has high protein content and high digestibility, which is easy to be absorbed and utilized by the human body, and has the effect of strengthening physical strength and strengthening the body. [0003] In supermarkets, we can often see processed chicken products, which are generally processed products of a combination of meat puree, or directly marinated products. The processed chicken pro...

AI Technical Summary

Problems solved by technology

[0003] In supermarkets, we can often see processed chicken products, which are usually processed products of meat paste, or directly marinated products. Chicken processed products coated with sweet potato flour have the following disadvantages: the nutritional value is greatly reduced, and most of them are Sweet potato starch, and the sweet potato starch is unevenly wrapped and easy to lose powder, resulting in a large difference in flavor and mouthfeel; due to the difference in production costs, the yield is low and the economic benefits are not ideal; after cooking, the mouthfeel and flavor are relatively poor and other shortcomings; the present invention Matching chicken raw materials with sweet potato mash breaks through the traditional production process of the product, which not only saves costs, but also increases the edible value, so that consumers can conveniently use chicken products with improved nutritional value, which is beneficial to the healthy life of consumers, and at the same time Expanded Chicken Food Options